Golden-Spiced Cauliflower

Golden spiced cauliflower

The cauliflower in this recipe comes out a pretty shade of gold because of the turmeric, and it’s lightly and delicately spiced. From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).

Serves: 4

  • 1 head cauliflower
  • 2 tablespoon olive oil
  • 2 teaspoons turmeric
  • 4 cardamom pods
  • 4 cloves
  • 1 bay leaf
  • a small piece of cinnamon stick
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper
  • 5 fluid ounces water

Trim the cauliflower and divide into even-sized florets.

Heat the oil in a medium-sized saucepan and fry the spices and bay leaf for 1-2 minutes, stirring continuously.

Add the cauliflower, garlic, seasoning and the water.

Bring to a boil, then simmer very gently, with a lid on the pan, for about 7 minutes or until the cauliflower is just tender and most of the liquid has been absorbed.

Check the seasoning, remove the bay leaf, cinnamon stick and cardamom, then serve.

 

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